I am making these right now. My knots are proofing for another 30 minutes. My husband cannot wait for them to be done. They smell amazing! I even used the herb mix you mentioned. My sourdough starter isn't mature enough yet, so I added a tiny bit of yeast to help with the rise. Hopefully by next week, my starter will be fully ready to use! They are done! They are MAGNIFICENT! I will definitely be making these again!
Thank you. Your recipe was the simplest to follow and has less flour involved. Other recipes called for more flour and more stretch and folds like with pizza dough.
Hi Valeria! Of course! Here is the link to my website where you can find all my recipes and videos too. This link will take you to my video of how to make a sourdough starter www.akneadtobake.com/post/sourdough-starter-recipe
Amazing, thanks for the recipe! Can you please make a sourdough version of the Serbian/Croatian Lepinje bread? I tried today from a bakery, and it was so delicious
Yes you can, to bring them back to serving temp take them out of the freezer one night before you intend to eat them and you can warm them up in the oven for about 10 min at 350F/180C before serving
I did this recipe and was a complete disaster, I have been looking and the mistake must be in your 50 gr of sugar, it must be fifteen because 1 3/4 of tablespoon is not 50 gr....
Yes! Thanks by your response! Yes, It was because I did it again and everything is going perfect 😍 I knew there was a mistake because I did your croissants and were beautiful and delicious 😋 thank for sharing your recipes,
Always use grams, the tbsps and cups are approximates for the ones who don’t own a kitchen scale, cups and tbsp will always be subjective your cup of flour will always weight different than mine. Enjoy the recipe
After trying to make this twice now without dough rising I decided to read the comments here. I had been using the recipe online (not from TH-cam) where it still indicates to use 50g sugar. Is this why my dough may not be rising? I weigh all ingredients and all,other recipes seem to work out fine...
I am making these right now. My knots are proofing for another 30 minutes.
My husband cannot wait for them to be done. They smell amazing!
I even used the herb mix you mentioned.
My sourdough starter isn't mature enough yet, so I added a tiny bit of yeast to help with the rise.
Hopefully by next week, my starter will be fully ready to use!
They are done! They are MAGNIFICENT! I will definitely be making these again!
Awesome! Thank you for sharing! Enjoy!
Thank you for making this with wild yeast while adding the American measurements. You made this very easy to jot down, sir. Thank you!
Enjoy!
Thank you. Your recipe was the simplest to follow and has less flour involved. Other recipes called for more flour and more stretch and folds like with pizza dough.
Thank you! Enjoy!
awesome!!! added to my list! reminds me of garlic brioche my grandma used to make, yum!
Sounds delicious! Enjoy!
Se ven deliciosos y fáciles de hacer. Gracias por compartir tus recetas.
Un placer! Disfruta las recetas!
This is absolutely something I will try, great recipe. Thank you for sharing ❤
My pleasure! Enjoy!
Love your receipt, i already baking . Thx for sharing
My pleasure! Enjoy!
Tq very much Dan for this wonderful recipe🙏😍😋
My pleasure! Enjoy!
Love your recipes ...thanks for all your great recipes and you are very informative
Tha k you very much! Enid’s the recipes!
Can't wait to make it! Looks great, thanks for sharing.
My pleasure! Enjoy!
Hi there! Does it matter if I use active starter vs discard? I can’t wait to work on this one. It will go well with one of my homemade pasta dishes. 😋
Full watched!! 👍🏻👍🏻
Thank you for watching!
Perfect 🌹
Enjoy!
hello! I just discovered your channel, and was wondering if you could show us how to do a sourdough starter? love you videos!
Hi Valeria! Of course! Here is the link to my website where you can find all my recipes and videos too. This link will take you to my video of how to make a sourdough starter
www.akneadtobake.com/post/sourdough-starter-recipe
Amazing, thanks for the recipe! Can you please make a sourdough version of the Serbian/Croatian Lepinje bread? I tried today from a bakery, and it was so delicious
Sure I will add it to the list
Congratulation !
Thank you!
Can I proof the dough in the fridge overnight and shape & bake next morning?
Yes of course! Enjoy the recipe!
@@AKneadtoBake thank you!
Can I freeze them after I bake them? If yes, how would I bring them back to serving temperature when ready to be consumed?
Thank you for the recipe
Yes you can, to bring them back to serving temp take them out of the freezer one night before you intend to eat them and you can warm them up in the oven for about 10 min at 350F/180C before serving
Can I put the dough in the refringerated to ferment overnight 🙏
Yes you can
@@AKneadtoBake thanks 😘
Do you really need the sugar?
Not really, it is only to emulate the sweet garlic buns that are traditional in the US restaurants
I did this recipe and was a complete disaster, I have been looking and the mistake must be in your 50 gr of sugar, it must be fifteen because 1 3/4 of tablespoon is not 50 gr....
You are right my friend! That’s a terrible mistake! In very sorry! 15 grams of sugar is the right amount
Yes! Thanks by your response! Yes, It was because I did it again and everything is going perfect 😍 I knew there was a mistake because I did your croissants and were beautiful and delicious 😋 thank for sharing your recipes,
Amounts don’t work out... 50 grams of sugar is way more than 1 3/4 tablespoons?
Always use grams, the tbsps and cups are approximates for the ones who don’t own a kitchen scale, cups and tbsp will always be subjective your cup of flour will always weight different than mine. Enjoy the recipe
Sorry there was a mistake in the recipe the right amount of sugar is 15 grams or 1 Tbsp
After trying to make this twice now without dough rising I decided to read the comments here. I had been using the recipe online (not from TH-cam) where it still indicates to use 50g sugar. Is this why my dough may not be rising? I weigh all ingredients and all,other recipes seem to work out fine...
This recipe completely failed never rises and was dry